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Milk Tart Malva Pudding

Comments : 4 Posted in : Decadent Desserts on by : Michel Maling Tags:

This Milk Tart Malva Pudding serves 12 people. Malva Pudding is a firm South African favorite, especially in winter. You can find a basic malva pudding recipe here.

This malva pudding is moist and delicious and is best eaten at room temperature, but you can also eat warm.

How To Make Milk Tart Malva Pudding

You Will Need:

For the custard/milk tart:

500g Vanilla Custard

20 White Marshmallows

1/2 tsp Ground Cinnamon

For the malva pudding:

1 Cup Sugar

2 Eggs

3 tsp Apricot Jam

100 ml Milk

4 tsp Butter melted

1 tsp White Vinegar

1 Cup Self-Raising Flour

1 tsp Bicarbonate of Soda

For The Syrup:

150g Sugar

100 ml Hot Water

150 ml Cream



milk tart Malva pudding

  • Pour the custard into a large, microwavable bowl.
  • Add in the marshmallows and mix the custard and marshmallows together.
  • Microwave the mixture on high for 3 minutes and 45 seconds stopping to whisk every 45 seconds.
  • Once the marshmallows have melted and the mixture has thickened, add the cinnamon and whisk to combine.
  • Allow the custard to cool down.

Malva Pudding:

  • Preheat the oven to 180 degrees celsius.
  • Grease a 25 x 20cm baking dish with spray n cook or butter.
  • In a medium-large bowl beat the eggs and sugar well together until pale, fluffy, and doubled in size (about 5 minutes).milk tart malva pudding
  • Add the apricot jam, milk, butter, and vinegar and stir lightly until just combined.
  • Sift in the flour and bicarbonate of soda and mix until combined.
  • Gently pour the batter into the greased baking dish and bake the pudding for 30 minutes, until golden brown.


While the pudding is baking, heat the cream, sugar, and water in a small saucepan and bring to a boil. Ensure that all of the sugar is dissolved. 

Immediately after removing the pudding from the oven, poke holes in it with a skewer or fork and pour the syrup over the pudding.

Once the pudding has come to room temperature, put it in the fridge and allow it to cool for about 20 minutes.

Once the malva pudding is cool to the touch, pour the thickened custard over the pudding.

Smooth the custard out in an even layer.

Dust a light layer of ground cinnamon over the custard and put the pudding in the fridge for an hour or until the custard has set.

Once cooled, remove the milk tard malva pudding from the fridge and cut it into squares.

Serve and enjoy.


4 thoughts

  • Alblue
    July 21, 2021 at 8:45 am

    Thanks for this Malva Pudding. Recently, I’ve been trying some recipes from other countries to experiment. It seems quite easy to make Malva Pudding, but the portion is too large for my family. Is it possible to reduce all the ingredients? Or if not, is it safe to store it in the refrigerator for a few days? Thanks for the answer.

    • admin
      July 21, 2021 at 9:41 am

      Yes, you can either halve the recipe or the Malva Pudding stores quite well in the fridge for about five days.

  • Kwidzin
    July 25, 2021 at 3:56 am

    Well, I have to say that this certainly looks like a very delicious dessert that I am seriously going to have to try out for size. It sure looks the part. Although, I think it does look like it would be very sweet and even sickly. So i shall make suure that i save it for a time where my appetite is in the mood for devouring it.

    • admin
      July 25, 2021 at 1:49 pm

      Surprisingly this one is not overly sweet, because the milk tart tones it down and the cake isn’t that sweet either, which is quite surprising as there is a lot of sugar in the recipe.

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